Parmesan Crisps

Total Time:
21 min
Prep:
10 min
Cook:
11 min

Yield:
10 crisps
Level:
Easy

Ingredients
  • 3 ounces Parmigiano-Reggiano
  • Freshly ground black pepper, smoked paprika, or cayenne, optional
Directions

Preheat the oven to 300 degrees.

Grate cheese on the small hole side of a 4-sided box grater into a small bowl. Using a tablespoon measure, place cheese in mounds onto a nonstick silicone pad or greased parchment paper-lined cookie sheet. Flatten out mounds with the back of a spoon, making sure mounds are at least 4 inches apart. Season with pepper, paprika, or cayenne, if desired. Bake on the middle rack of the oven for 5 to 6 minutes or until golden.


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4.5 69
I didn't cook them very long and they were terribly greasy. Is it that I didn't cook them long enough? item not reviewed by moderator and published
I have made these several times, using non-stick spray oil on non-stick aluminum foil or parchment paper. Each time they have some out beautifully, and to the raves of my husband and guests. Recently, I invested in silicone baking liners, and boy was I surprised! Didn't think I could take these crisps to a new level, but the silicone baking sheets aided in more consistent browning, melting and even cooking. Not to mention, they came cleanly off the sheets! My personal tips for making them: add just a small dusting of Wondra Flour to aid in "crisping." I also add fresh ground black pepper, a pinch of cayenne, dried italian herbs and bake at 400...keeping a constant eye on them! If you've been discouraged making these, please don't give up. They are so easy, and so wonderful once you figure out your oven and have the right tools :-) item not reviewed by moderator and published
Perfect low carb accompaniment to the soup I had prepared for dinner. My husband is on a low carb diet and misses the chips, crackers and other crispy salty treats. He was sooo happy! We always have cheese in the fridge so I tried it with cheddar. It got crispy around the edges but stayed a little softer in the middle. It was still really good. Easy and fast. item not reviewed by moderator and published
These are great for those on low carb diets. Add 2 tablespoons per 8 oz of parm to give it more body. They are topable then like you would pizza. I missed my pizza til I learned this trick. item not reviewed by moderator and published
I've used truffle and they are amazing. A little kitchen tip: take them out at just golden and you have a couple minutes to shape them before they harden. Use a rolling pin for a soft curved shape. Two inch rounds quickly pressed into mini-muffin pan make great hors d'oeuvres cups. When I do cups, I put the rounds in for 4-5 minutes (when they are just starting to get golden. I press them in the mini muffin mold and finish cooking in the muffin pan. item not reviewed by moderator and published
This makes a great garnish and is so simple to make. I have used both a silicone pad and the non-stick aluminum foil with perfect results, though I like mine just starting to brown so I bake just a bit hotter and longer. item not reviewed by moderator and published
My kids loved it, I used parchment paper and it releases fine as long as you remember to grease. I added cheyenne pepper for and extra kick. item not reviewed by moderator and published
Unfortunately, this recipe was a complete failure for me. They may have been nice with silicone, but the parchment paper method did not work at all. The crisps adhered to the paper completely. They couldn't possibly have stuck better if I had layered them in super glue first. I'm sure they taste good, but we didn't get to eat any. item not reviewed by moderator and published
I would have given this recipe 5 stars were it not for the wrong cooking temp/time. Mine took 12 minutes at 375 to crisp--delicious, especially topped with smoky paprika before cooking. item not reviewed by moderator and published
These are fabulous! Use a really good parmesan to get the best results. I threw in some raw sesame seeds as well. Baked at 375 for about 8 mins. Served with sliced salami, tiny tomatos and some white wine. item not reviewed by moderator and published
Things I have learned from cooking: 1) I won't make anything unless I'm hungry. 2) I won't make anything that isn't easier than stove top mac 'n' cheese. 3) I am not making a special trip to the grocery store. 4) Ingredients that are perishable, will probably perish. The stars aligned with this recipe. And it was fantastic. Topped them with cream cheese, green onions, and sliced turkey. item not reviewed by moderator and published
325 degrees worked better for me and almost 8 minutes. But could be my oven. Wonderful crisps! item not reviewed by moderator and published
Very simple and very tasty. I make this often to use as garnishes for meats, pastas, potatoes, and salads. item not reviewed by moderator and published
so just to make sure the temp on the oven is 350-375 and u bake it for 8-10 minutes? item not reviewed by moderator and published
you can cook them in the microwave too but just as good! item not reviewed by moderator and published
I grated the cheese and cooked it at 300 for about 7 min, still a little soft, so boasted oven to 400 and cooked for ahother 5 min. After cooling I chopped some fresh basil and roasted red peppers to use as a garnish, proved to be excellent, hope everyone enjoys item not reviewed by moderator and published
My first thought was, "These are every bit as delicious as the Saganaki we go out for" and who could ask for anything simpler to make! Even my 11 year old daughter thought they were yummy. I baked them at 375 for about 9 minutes which made them thoroughly crispy. I may add this to the Christmas menu! item not reviewed by moderator and published
I cut corner by using pregrated cheese and Yes it worked beautiful - I will be doing this for every Holiday from now on. - I left them flat and let people put their topping of choice on - God Bless and Happy Thanksgiving to GOD Day item not reviewed by moderator and published
I love this recipe. I made mini cups by flipping over a mini muffin pan and shaping the still warm crisps over them and let them cool. I made a tomatoe salad with quartered cherry tomatoes, finely chopped basil, and olive oil and spooned into cups. Great appetizers ... DEE-lish!! item not reviewed by moderator and published
Has anyone made a bunch in advance and stored? If so, how long would you say they'll last and what is the best way to store? item not reviewed by moderator and published
I made this recipe for my in-laws, and it was a big hit. We formed the crisps into little cups and filled with a mixture of diced tomatoes and cucumbers. We originally followed the instructions from the Good Eats show (375 for 10 minutes), but the end result was too crisp to form into cups, so we reduced the baking time to about 7 minutes. Next time, I'll follow this recipe and bake at 300 degrees. item not reviewed by moderator and published
This recipe does not reflect the episode instructions. On the episode, Alton tells you to use a 375 degree oven and cook for 10 minutes. That may be why some of you had a chewy end product. item not reviewed by moderator and published
I made these with real Parmesano Reggiano and used a ribbon grater. Baked at 375 for about 8 minutes, until the crisps are just turning slightly golden. Cooled completely and ate as a snack. Really good and I will be using them in salads instead of croutons. A wonderful and easy recipe! item not reviewed by moderator and published
won't try again. item not reviewed by moderator and published
great for a quick crowd impresser item not reviewed by moderator and published
Bought some Parmesan-reggiano and ended up with chewies instead of crisps. Not impressed by the results. Tossed them. item not reviewed by moderator and published
Note: The "snapshot" of the recipe indicates a 10-11 minute cook time, while the text states 5-6. My experience was that it was the longer time that was accurate. (Although I suppose it could be my oven...) item not reviewed by moderator and published
These seemed to be an ideal recipe for me. They are cheesy, and low carb, but they were horrible. The cheese was VERY expensive and the crisps came out greasy, soggy and were so salty and bitter that I ate two and threw the rest out - a waste of $15.00 for the cheese alone. I followed the recipe to a T, but these were just wretched. item not reviewed by moderator and published
Yummy cheese crusties! Thanks ;) item not reviewed by moderator and published
These are so good, and so easy. Use high quality parmesan. Delicious! item not reviewed by moderator and published
I make up a few of these in lie of crakers for a no carb "craker/chip" experience as well as a substitute for croutons. item not reviewed by moderator and published
This recipe online is different that what what described on the TV show. The temperature on the TV show was 375 and cooking time was 10 minutes. the online recipe is different. Which is correct please. item not reviewed by moderator and published
easy and tastes great! item not reviewed by moderator and published
I made these the other day. I put some ceaser salad in them and served them as a sidedish to spaghetti. The whole family loved them and they mix very well with any pasta w/ pasta sauce. item not reviewed by moderator and published
Definitely increase the temp listed in the recipe to 350-375 if you want these done in your lifetime. The crisps were great and my husband would eat them like potato chips if I made enough. item not reviewed by moderator and published
I tried Mr. Brown's recipe for Parmesan Crisps and the directions on the show are different from the Food Site directions. The directions watching the actual show says to bake at 375 degrees for 10 minutes. Here are the directions that appear on the Food network: Parmesan Crisps Recipe courtesy Alton Brown, 2004 See this recipe on air Tuesday Dec. 19 at 7:00 PM ET/PT. Show: Good Eats Episode: Say Cheese! 3 ounces Parmigiano-Reggiano Freshly ground black pepper, smoked paprika, or cayenne, optional Preheat the oven to 300 degrees. Grate cheese on the small hole side of a 4-sided box grater into a small bowl. Using a tablespoon measure, place cheese in mounds onto a nonstick silicone pad or greased parchment paper-lined cookie sheet. Flatten out mounds with the back of a spoon, making sure mounds are at least 4 inches apart. Season with pepper, paprika, or cayenne, if desired. Bake on the middle rack of the oven for 5 to 6 minutes or until golden. Hope you can make a correction and thank you. Christine Marksberry Pearland, TX 77581 item not reviewed by moderator and published
Easy to make and yummy to eat. Using a better parm. cheese makes a difference too. item not reviewed by moderator and published
This is an attractive addition for soups, salads and other dishes. Very easy, and provides that professional touch. Gets those "oohs" and "aaahs" going at dinner (unless it's an 8 year old who could not care less!) Best if crumbled into the dish vs. eaten as is (that's my preference, others may like it better on its own). item not reviewed by moderator and published
goes great with salads, soups, etc. and makes you look like a freakin genius item not reviewed by moderator and published
I love these, as a garnish, as well as a snack! item not reviewed by moderator and published
A great little compliment for a meal and really easy - especially if you have a silicon mat. item not reviewed by moderator and published
Thanks - these are tasty, easy and enjoyed by all. item not reviewed by moderator and published
you can make it so easy, the kids love to help item not reviewed by moderator and published
I realy enjoyed making these as an appitiser with a meat ball inside. I was very easy as long as you moved fast and made 3 crisp cups at a time! item not reviewed by moderator and published
Since I found this recipe, I've been able to satisfy the desire for a crispy snack that's low carb and really yummy. item not reviewed by moderator and published
I formed these into little cups & stuffed them with crab dip. Everyone loved them & kept asking me what they were. I will definately make these again. item not reviewed by moderator and published
This a great new twist on an old favorite! Make sure to use fresh ground pepper... Much tastier. item not reviewed by moderator and published
Taste great alone, a sidedish, or even as a garnish on virtually anything. item not reviewed by moderator and published
my whole family loves them so much they dont even last more than 10 mins. try these for shore. by the way GOOD EATS RULES!!!!!!!!!!!!!!!!!!!!!! item not reviewed by moderator and published
As good as this recipe is for crackers, I have found another use for this. Simply make a batch and let it set hard. Then crumble the crackers over mashed or baked potatoes. I made this for the family and it was a big hit. item not reviewed by moderator and published
Fabulous receipe, but what are some good ideas for filling? We're throwing a Tex-Mex party in a couple weeks, and wish to incorporate these into our menu. item not reviewed by moderator and published
Good idea, easy recipe... but, the show is on right now and it said to set the oven to 375, not 300. Maybe this needs to be corrected on this site? item not reviewed by moderator and published
These come out so excellent if you use real Parmiagano Reggiano or Asiago - use the cheap stuff or domestic parm. (or, Heaven forbid, the stuff out of the Green Box) and they'll be greasy. We've made these for years (in a skillet) and called them Frico. item not reviewed by moderator and published
I gave this 4 stars instead of 5 because these are almost exactly like Cheese Nips except prettier and spicier. This makes a great appetizer or side. They are well enjoyed by everyone and I love the spices that are added on top. I bake them at 375 degrees for 8 minutes. They are a little oily so I let them sit on a paper towel to soak up some of the grease. item not reviewed by moderator and published
This yummy cheese crisp is an excellant addition to soups, stews ot pasta. It is a favortie snack as well!! They are very easy to make. item not reviewed by moderator and published
It was very good, and favorite from now on item not reviewed by moderator and published
I tried these crisps around a caesar salad once and thought they were fantastic. After many unsuccessfull tries on the rangetop I saw AB make them on TV and was excited to try them. They worked out well in either a 350 or 375 degree oven and also work great with Romano and Asiago cheese. item not reviewed by moderator and published
Outstanding...Great with a salad or on their own.....Wonderful flavor item not reviewed by moderator and published
Very easy. Goes alot faster in a convection oven @350, maybe 2-3 minutes. Let go to a nice golden color then used thin spatula to remove from pan almost immediately. shaped into containers over a cup. Was a huge hit. item not reviewed by moderator and published
simple simple simple. could be cute making little tacos. one question what temp on the oven? item not reviewed by moderator and published
Served these delicious crisps during a wine tasting. Perfect and light. item not reviewed by moderator and published
If you use parchment paper be sure to oil the paper 1st. Tasty a little oily but very good item not reviewed by moderator and published
These crisps are heavenly! They are the best cheese i have ever had!! item not reviewed by moderator and published
since I dont like to rely on my memory, I looked up this recipe online, and lo and behold, there was no oven temo listed; but thanks to other reviewers, and as I thought I remembered from the broadcast, its 375...now if I can just figure out the correct (indefinite) setting on my toaster oven, since thats where I attempt to cook most things..hmmm, i think I smell something's ready...! item not reviewed by moderator and published
Turned out just like I hoped they would...outstanding! item not reviewed by moderator and published
you are a genius item not reviewed by moderator and published
Very simple and good. I find that at 375 degrees about 7 minutes is plenty. A perfect snack for the wee hours. item not reviewed by moderator and published
This recipe is just so easy and adds a great edible decoration to the meal. And Kenneth, the temp was 375 F. :) Save your parm. item not reviewed by moderator and published
Only complaint about the recipe is that Mr. Brown forgot to tell us to which temperature we should set our ovens... I shall now have to offer up some parmigana to the experimentation gods... item not reviewed by moderator and published
Add 2 tablespoons of what per 8 ox of parm? item not reviewed by moderator and published

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Parmesan Crisps

Recipe courtesy of Food Network Kitchen